Standing elegantly and certainly adding a breath of fresh air to Sukhumvit Soi 13 is an exciting new popup eatery housed in a nearly 100-year-old white teak mansion with a garden full of lush greenery (very rare in Sukhumvit area these days) and a magnificent century old Monkey Pod tree imposingly standing as a giant
Standing elegantly and certainly adding a breath of fresh air to Sukhumvit Soi 13 is an exciting new popup eatery housed in a nearly 100-year-old white teak mansion with a garden full of lush greenery (very rare in Sukhumvit area these days) and a magnificent century old Monkey Pod tree imposingly standing as a giant canopy and a breath-taking setting for visitors and diners.
Touted to be THE perfect, fun place to relax, chill out in style with family and friends, Monkey Pod Tapas Bar and Restaurant not only offers diners a unique ambiance (indoors and outdoors) and insulated from the noise and concrete jungle of this side of Sukhumvit, but also a menu featuring absolutely delicious and innovative dishes crafted from the world class experience with a twist from his rich ethnic background by Chef Thavisack Phouthavong or better known as “Chef Dou”.
Chef Dou’s culinary creations showcasing a Thai Lao food concept with a modern twist is perfectly matched by the audacious beverage selection by Restaurant Manager & Sommelier Jirakrit Oonjit or ”Khun Tong”, an internationally experienced sommelier and a beer lover. Khun Tong has picked a dynamic and constantly evolving drink list to satisfy everyone’s curiosity. Khun Tong’s selection of beer and spirits are mostly from small and niche producers which allows diners to experiment something different and fun from the normal commercial brands – but at affordable prices.
“The food is predominantly inspired by my ethnic background –a touch of Lao flavours,” said Chef Dou” who is of Laotian descent but was born in Brussels, Belgium and had spent most of his professional life in the UK prior to moving to Thailand to take up the position of development chef at the world renowned Blue Elephant Cooking School & Restaurant Bangkok.
The menu at Monkey Pod showcases an embodiment of Chef Dou’s experiences paying homage towards people who got him to this point in his life and career. Some of the dishes have been curated with respect to certain individuals and certain restaurants he has worked in. For example,
Chef Dou’s “Lao Dog” features fried man tou bun served at a Taiwanese restaurant in London where he had worked in; and the sausage is crafted from a recipe passed down from his mother who had cooked it in the kitchens in London.
Chef Dou’s “Larb Moo Tod” is made from crispy organic pork trotter and belly mixed with toasted rice and cashew puree. “Pla Ra Glazed Black Angus Dry-Aged Onglet” served with 3-Chi Salad and “Chilli-marinated Free Range Chicken” served with pickled onions and Thai Chimichurri are amongst dishes specially crafted by Chef Dou. Desserts with their attention-grabbing names like “Oops…We Copied a 3-Star Chef” comprising Milk Ice Cream, Som Saa (Thai Dry Orange) and Basil, and “When Phuket Meets Isan” Roasted Phuket Pineapple, Toasted Rice Ice Cream and Deep-Fried Milk are also prominently featured on the menu.
“Most of the products and ingredients are free range and organic and my easy cooking techniques ensure the original flavours are retained to showcase their intrinsic product quality,” added Chef Dou.
“In a few words, Monkey Pod is a vintage but funky and quality but approachable venue where you can let your hair down, relax and chill out sipping drinks (mocktails and detox drinks served at present) and enjoying food which you cannot find elsewhere, and our nett prices are very reasonable and affordable too,” said Khun Tong.
An on-going series of activities such as Farmers’ Market, Movie Night (outdoors), sun downers are some of the future events to be staged in the future.
Monkey Pod, located at house no. 27 at the end of Sukhumvit Soi 13 (connected to Soi 11), is currently open daily from 11.00 am to 8.00 pm. For more information, please call 02 115 9830.